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Corn Bread with Honey Jalapeño Glaze




Source of Recipe


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List of Ingredients








1 C yellow cornmeal
1 C stone ground cornmeal
1 (9 oz.) package yellow cake mix
2 tsp. baking powder
1 tsp. salt
1/8 tsp. cayenne
1/2 C milk
1/2 C buttermilk
1/4 C vegetable oil
2 eggs, beaten
2 T light brown sugar
2 T honey
1 T mayonnaise

Jalapeño Honey Glaze
1/2 C butter
1 large jalapeño pepper, seeded, finely diced
3 T red bell pepper, finely diced
1/4 C honey
1/8 tsp. cayenne






Serves 9

Combine cornmeals, cake mix, baking powder, salt and cayenne in a bowl, set aside.

Combine milk, buttermilk, oil, eggs, brown sugar and honey in a bowl and mix well. Add to the cornmeal mixture and mix gently - there should be no lumps, but do not overmix. Fold in the mayonnaise. Let rest, covered, in the refrigerator for 30 minutes or up to overnight.

Preheat oven to 400° F. Spoon the cold batter into a greased muffin tin or a cast iron skillet. Bake for 25 - 30 minutes or until a cake tester comes out clean and the top is golden brown.

In the meantime, make the glaze by heating butter in a saucepan until melted. Stir in jalapeño and bell pepper. Bring to a simmer. Stir in honey and cayenne. Bring to a simmer, stirring occasionally. Remove from heat. Drizzle over Famous Dave's Corn Bread.

Note: You can make the glaze ahead of time and store it, covered, in the refrigerator. Re-heat before serving




Recipe